If you’re on the hunt for a fresh, protein-packed salad that’s bursting with crunch and flavor, you’ve got to try this Vegan Smashed Cucumber and Chickpea Salad Recipe. It’s one of those dishes I found by happy accident—something quick to whip up that stays vibrant and satisfying even after a day in the fridge. Trust me, once you dive in, you’ll see why this salad keeps showing up on my weekly menu!
Why You’ll Love This Recipe
- Crunchy & Refreshing: The smashed cucumber texture is fun and juicy, giving each bite a delightful freshness.
- High Protein Vegan Boost: Chickpeas add a hearty punch of plant-based protein that keeps you full and energized.
- Flavorful Fusion: The blend of tangy tahini cream, lemon, mint, and a hint of maple syrup makes every mouthful exciting.
- Super Quick & Easy: Ready in just 20 minutes with minimal prep—perfect for busy days or unexpected guests.
Ingredients You’ll Need
The magic of this Vegan Smashed Cucumber and Chickpea Salad Recipe comes from simple, fresh ingredients working in harmony. When shopping, look for crisp cucumbers and ripe pomegranates — they’re the stars that give this salad its sparkle.
- Baby or Regular Cucumbers: Crushing them softens the texture and releases their fresh juices for the perfect salad crunch.
- Cooked Chickpeas: They bring a creamy, nutty flavor and keep the salad filling.
- Radishes: Thinly sliced for a peppery bite that wakes up your taste buds.
- Pomegranate Seeds: These little bursts of sweetness add color and a fun pop with every bite.
- Spring Onion: Adds subtle sharpness and a mild crunch.
- Fresh Mint: Essential for that refreshing herbal lift.
- Olive Oil: For a smooth, fruity base in the dressing.
- Maple Syrup: Balances the tang with a gentle sweetness.
- Lemon Juice: Brightens everything up with citrus zing.
- Tahini (Chilli-Lime) Seasoning: I find this gives a lovely smoky heat and creamy depth.
- Salt and Pepper: To season and tie the flavors together.
- Thick Coconut Yoghurt: For luscious creaminess in the tahini dressing.
- Runny, Smooth Tahini: Adds richness and nuttiness to the cream.
- Vegan Feta Cheese: For a tangy, crumbly topping that makes this salad truly indulgent.
- Tortillas, Nachos, Crackers or Bread: Great for scooping or serving alongside.
- Extra Tajin (Chilli-Lime) Seasoning: Sprinkle on top for an added kick!
Variations
I love keeping this Vegan Smashed Cucumber and Chickpea Salad Recipe flexible — you can tweak it to fit your mood or pantry. Sometimes I add toasted nuts for crunch or swap pomegranate seeds for cherry tomatoes in a pinch.
- Nutty Crunch: Toasted almonds or pumpkin seeds add an extra layer of texture that my family absolutely loves.
- Seasonal Fruit: During raspberry or cherry season, swapping pomegranate for these adds a fun twist and natural sweetness.
- Spicy Heat: Adding a dash of hot sauce or using spicy vegan feta can turn up the heat if that’s your vibe.
- Grain Boost: Stir in cooked quinoa or bulgur for a heartier lunch or dinner option.
How to Make Vegan Smashed Cucumber and Chickpea Salad Recipe
Step 1: Smash and Prep the Cucumbers
First, place your cucumbers on a chopping board and grab a rolling pin. Gently but firmly smash them — this step is crucial for breaking down their firm structure, making them tender and juicy without turning to mush. Then chop the smashed cucumbers into roughly 1-inch chunks and toss them in a sieve over a bowl with a big pinch of salt. Let them sit for 10 minutes. This draws out excess water so your salad doesn’t get soggy — definitely a trick I learned the hard way!
Step 2: Mix the Salad Ingredients
While the cucumbers rest, toss the chickpeas, radishes, pomegranate seeds, spring onion, and fresh mint in a large bowl. Drizzle over olive oil, maple syrup, lemon juice, chilli-lime tahini seasoning, and season with salt and pepper. Give it a good toss so everything is nicely coated. I like to taste and adjust here—sometimes I add a splash more lemon or maple syrup to balance acidity and sweetness.
Step 3: Whisk Up the Creamy Coconut Tahini Dressing
In a small bowl, whisk together thick coconut yoghurt, runny tahini, lemon juice, and lemon zest until you get a super smooth and creamy sauce. This dressing is like the cool, silky glue that brings the whole dish together — so don’t skip this step!
Step 4: Rinse and Add Cucumbers to the Salad
Rinse the salted cucumbers well under cold water to wash away excess salt, then give them a thorough pat dry with a clean kitchen towel or paper towels. Toss the cucumbers into your salad bowl and combine everything gently but thoroughly. This keeps that refreshing crunch alive and prevents any watery sogginess.
Step 5: Serve and Garnish
Spread the coconut tahini cream across a large serving plate, creating a luscious bed. Heap the smashed cucumber and chickpea salad in the middle, then top with crumbled vegan feta cheese and an extra sprinkle of tajin seasoning for a delightful zesty punch. I usually serve it with crunchy crackers, but tortillas or fresh bread work amazingly too.
Step 6: Fresh or Make Ahead
You can dig in right away, but if you want to make it ahead, store the salad and coconut tahini cream separately in the fridge for 2-3 days. Keeps all those textures intact, and flavors meld even better overnight.
Pro Tips for Making Vegan Smashed Cucumber and Chickpea Salad Recipe
- Don’t Skip the Salting Step: Salting and draining the smashed cucumbers prevents a watery salad—a must for crisp texture.
- Adjust Sweetness and Acidity: Taste as you go and add more maple syrup or lemon juice to get the perfect tangy-sweet balance you love.
- Use Thick Coconut Yoghurt: It’s key for that velvety dressing—thin yoghurts won’t give quite the same luscious finish.
- Serve Immediately or Separate Components: Keeping the dressing and salad apart until serving helps maintain freshness and crunch.
How to Serve Vegan Smashed Cucumber and Chickpea Salad Recipe
Garnishes
I love garnishing this salad with extra crumbled vegan feta for creaminess and a sprinkling of tajin chilli-lime seasoning for punchy flavor. A few fresh mint leaves on top add that lovely aroma and a pop of green—plus they make the salad look irresistible.
Side Dishes
This salad pairs beautifully with warm pita bread, crunchy tortilla chips for scooping, or even alongside a fragrant grain like cilantro-lime rice. I’ve also enjoyed it as a tangy side for grilled veggies or vegan BBQ dishes—brings balance to the plate every time!
Creative Ways to Present
For dinner parties, I like spreading the tahini cream on a rustic platter, then creating a colorful salad mound in the middle and sprinkling garnishes neatly around the edges. It’s like edible art that guests rave about, and it makes scooping with crackers super easy and elegant.
Make Ahead and Storage
Storing Leftovers
When I store leftovers, I keep the salad in an airtight container in the fridge and the coconut tahini cream in a separate small jar. This preserves the textures perfectly and helps the flavors stay bright for up to 3 days.
Freezing
I don’t recommend freezing this salad because cucumbers and yoghurt-based dressings tend to lose their texture after thawing. Fresh is really best here to enjoy all those vibrant crunches and creamy notes.
Reheating
This salad is best enjoyed cold or at room temperature. If you want to warm the chickpeas separately, do so gently on the stove or in the microwave, then toss back with the cold cucumbers and fresh dressing just before serving.
FAQs
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Can I make this Vegan Smashed Cucumber and Chickpea Salad Recipe gluten-free?
Absolutely! As long as you pair it with gluten-free crackers or bread, the salad itself is naturally gluten-free thanks to fresh veggies and legumes.
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What can I substitute if I don’t have vegan feta cheese?
If you don’t have vegan feta, nutritional yeast or cubed firm tofu marinated in lemon and herbs can add a similar tangy, creamy element.
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How do I smash cucumbers properly without a rolling pin?
If you don’t have a rolling pin, a clean, sturdy glass bottle or the back of a small saucepan works just as well for smashing cucumbers before chopping.
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Can I prepare this salad ahead of time?
Yes! Just keep the smashed cucumber salad and the coconut tahini cream separate until you’re ready to serve for best texture.
Final Thoughts
This Vegan Smashed Cucumber and Chickpea Salad Recipe has honestly become one of my go-to dishes when I want freshness and simplicity without compromising on flavor or protein. I love how vibrant and satisfying it feels, and I’m pretty sure you’ll agree once you try it. Whether you’re feeding friends or just treating yourself, it’s an easy way to eat beautifully wholesome food that feels like a reward. Give it a whirl—I’m rooting for your kitchen success!
Print
Vegan Smashed Cucumber and Chickpea Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
A vibrant and protein-packed vegan salad featuring smashed cucumbers combined with chickpeas, radishes, pomegranate, and fresh mint, dressed in a tangy tahini and lemon dressing, served with a creamy coconut tahini sauce and vegan feta cheese for a refreshing, nutritious meal.
Ingredients
Salad
- 200g baby or regular cucumbers, trimmed
- 200g chickpeas, drained weight
- 3 radishes, sliced thinly
- 40g pomegranate seeds
- 1 spring onion, sliced thinly
- 2 tbsp freshly chopped mint
- 1 tbsp olive oil
- 1 tbsp maple syrup
- ½ lemon, juiced (about 1 tbsp)
- ½ tsp tahini (chilli-lime) seasoning
- Salt and pepper to taste
Coconut Tahini Cream
- 120g thick coconut yoghurt
- 1 tbsp runny, smooth tahini
- ½ lemon, juiced and zested (about 1 tbsp juice and zest)
To Serve
- Vegan feta cheese, crumbled
- Tortillas, nachos, crackers, or bread
- Extra tajin (chilli-lime) seasoning (optional)
Instructions
- Prepare the cucumbers: Place the cucumbers on a chopping board and use a rolling pin to smash them gently. Roughly chop into 1-inch pieces and place them in a sieve over a bowl with a generous pinch of salt. Leave to sit for 10 minutes to draw out excess water.
- Make the salad: While the cucumbers are resting, combine the chickpeas, sliced radishes, pomegranate seeds, spring onion, chopped mint, olive oil, maple syrup, lemon juice, chilli-lime tahini seasoning, salt, and pepper in a large bowl. Toss everything well to evenly coat the ingredients.
- Prepare the coconut tahini cream: In a separate bowl, whisk together the thick coconut yoghurt, smooth tahini, lemon juice, and lemon zest until the mixture is smooth and creamy.
- Rinse the cucumbers: Rinse the salted cucumbers under cold water to remove some of the salt, then pat them dry with a clean towel or paper towel. Add the cucumbers to the salad bowl and toss thoroughly to combine.
- Assemble and serve: Spread the coconut tahini cream evenly across a large serving plate. Heap the cucumber and chickpea salad in the center. Sprinkle crumbled vegan feta cheese on top. Serve alongside tortillas, nachos, crackers, or bread, and offer extra tajin seasoning if desired.
- Storage: Eat immediately or store the salad and the coconut tahini cream separately in airtight containers in the fridge for up to 2-3 days for fresh enjoyment.
Notes
- Smashing the cucumbers helps to release their flavor and softens their texture, making the salad more refreshing.
- Draining excess water from cucumbers is important to prevent the salad from becoming too watery.
- Adjust tahini seasoning and lemon juice to taste for preferred tanginess and spice level.
- This salad is great as a light lunch or as a side dish paired with your favorite vegan protein.
- For added crunch, serve with toasted nuts or seeds if desired.
- Use fresh, high-quality coconut yoghurt for the best creamy texture in the tahini cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
